Effects of Different Levels of Onion Pulp Addition on the Quality of Naan
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Abstract:
By measuring the texture characteristics of dough, sensory score, color and texture of naan, the effects of different levels of onion pulp addition (0, 10%, 20%, 30%, 40% and 50%) on the quality of naan were studied. The flavors of naans with different onion pulp contents were evaluated by an electronic nose. The results showed that different addition levels of onion pulp led to significant differences in the texture characteristics of dough as well as sensory score, color and texture characteristics of naan. With the increase in the amount of added onion pulp, the hardness of the naan dough decreased readily, whilst the viscosity, elasticity and resilience increased first then decreased; The sensory score increased first then decreased; The brightness L* value, redness a* and yellowness b* of naan increase readily. When the addition amount was greater than 30%, the increment of the color difference value was very small; the hardness, viscosity and chewiness of the core and edge of naan first increased then decreased, and the elasticity also increased gradually. The overall quality of naan was improved when the content of onion pulp was 30%. The results of electronic nose analysis facilitated the effective distinguishment of the flavors of 6 kinds of onion pulp-added naan. The contribution rates for the first and second principal components of PCA were 97.40% and 2.04%, respectively, with the total contribution rate being 99.44%. The contribution rates for the first and second principal components of LDA were 67.67% and 20.33%, respectively, with the total contribution rate being 88%. The quality of naan can be improved by adding an approriate amount of onion pulp.
